Golap Pitha ( rose pitha)
Golap pitha. the gorgeous. rose formed pitha has two versions. The first is dried one like goja or pakkan pitha. fried and coated with thick sugar syrup and yet another is really a soft. Gulabjamun style version. drenched in sugar syrup. The fundamental dough to be the same. I’m discussing both processes.
1 cup Milk
1 cup flour/ maida
couple of pinches of salt
1 beaten egg
2 tbl spoon of breadcrumbs
1 and half tbl spoon of ghee/ oil ( I favor ghee)
For that Dried version:
1 cup sugar
1/2 (half cup) water
2 cardamom and little stick of cinnamon.
1/2 teaspoon fresh lemon juice ( to avoid crystallization)
Create a two thread sugar syrup using the ingredients pointed out above. That's the syrup ought to be thick. Don’t forget to include fresh lemon juice to avoid crystallization. In case your sugar syrup isn't thick. the pithas can get saturated .
For that Softer. drenched in syrup version:
1 cup sugar
1 cup water
1 piece cinnamon, about 2”
3 eco-friendly cardamoms
Make one thread sugar syrup using the ingredients. The syrup ought to be thin. In case your syrup is thick. the pithas won't get drenched well and can remain hard .
1. Boil milk. Add couple of pinches of salt. Once the milk reaches boiling point add flour and blend well .Similar to the dough designed for roti or chapatti.
2.Transfer the dough to some bowl. Knead well.Add some ghee or oil.Once the dough cools a little add some beaten egg and breadcrumbs. Knead well. It may seem hard to incorporate everything easily but keep kneading. You may want to then add extra breadcrumb to operate easily using the dough.The kneading part is essential. The smoother and glossy dough you may make by kneading, the softer pitha you're going to get after soaking within the syrup for that soft form of the pitha .
3. Now make large balls in the dough. Unveil each ball right into a big. medium thick roti. Cut them into small rotis with the aid of biscuit cutter or any round object .
4. For just one rose. take 3 or 5 rotis. I required three rotis. Plz follow this video to shape the rose pitha smart way
5. Heat enough oil inside a pot so pithas could be deep-fried. Now, the frying part is essential. Otherwise fried well, the pithas will stay hard, mainly in the center, even just in the sugar syrup. But for the dried version. otherwise fried well. the pithas won't be that crunchy .The oil should be heated on medium low flame also it should not be hot. Hot oil can make the pithas obtain the outer color fast but departing the middle raw. The oil should not be cold either. Carefully, heat oil on medium low heat and fry the pithas well until dark golden brown.
6. For that drenched in syrup. like gulabjamun versions ,transfer the new pithas immediately into lukewarm sugar syrup and soak them not less than 7/8 hrs. If drenched well, the pithas is going to be soft like gulabjamun or laalmohon. Remember. the pithas ought to be hot. well fried and also the syrup ought to be luke warm. not hot. Should you place the pithas into hot syrup. the feel from the pithas is going to be destroyed. DON’T Place The PITHAS INTO HOT SYRUP.
7. For that dried version. after frying coat all of them with the thick luke warm sugar syrup. When the syrup isn't thick. the pithas is going to be saturated soon .
1.Kneading and frying is essential to soak perfectly within the sugar syrup. Knead perfectly until glossy.
2.While frying, the high temperature from the oil should be perfect. It ought to neither be hot or mild hot. If it's hot the pithas goes brownish without having to be cooked within the center. And when oil is nothing hot the pithas will absorb lots of oil and can taste bad. Therefore, oil ought to be heated on a single temperature from starting to finish. It ought to be on low medium heat and bubble should take place whenever you add some pithas. Remember oil shouldn't be so hot that smoke is visible. Also, make sure to fry all of them with persistence, with increased time, so they are perfectly fried thoroughly.
3.Always place the pithas in luke warm syrup. If worn piping hot syrup, the feel from the pitha is going to be destroyed. For that soft gulabjamun like pithas. the pitha ought to be hot and also the syrup should be thin and luke warm. neither hot, nor cold or 70 degrees. The pithas get drenched well in thin, luke warm syrup. The syrup shouldn't be thick for softer form of this pitha. However, for that dried form of pitha the syrup ought to be thick. Otherwise they'll get saturated soon.
